Mini Chicken Pot Pie

Recipe Ingredients

This cozy, handheld twist on chicken pot pie comes together with just a few simple ingredients.

Pillsbury™ Grands!™ Flaky Layers Original Biscuits: They’re perfect for this recipe because they’re easy to work with—no messy mixing or rolling—and they bake up with golden, flaky layers that add satisfying texture to every bite.

Condensed Cream of Chicken Soup: Instead of making the sauce by mixing flour, butter, and broth (who has time for all that stirring?), you can just open a can of this creamy soup and you’re ready to go!

Diced Cooked Chicken: This is a great use for leftover chicken (we love using leftover grilled chicken!), but you could also buy pre-cooked rotisserie chicken at the store. You can sub in turkey, too, if that’s what you have on hand. This recipe is one of our favorites for leftover Thanksgiving turkey!

Frozen Vegetables: We like classic mixed veggies, but you can use any frozen vegetables you have on hand. Easy peasy.

How to Make Mini Chicken Pot Pie

Check out this quick overview, then see the full recipe for all the specifics.

1. Grease the Pan

For this recipe, start with a 12-cup regular muffin pan. Use cooking spray to grease 8—you can leave the remaining 4 muffin cups completely empty.

2. Mix the Filling

Mix the cooked frozen mixed veggies, cut-up cooked chicken, and the soup, straight from the can!

3. Form the Biscuit Cups

Keep the biscuit dough unopened in the refrigerator until you’re ready to make the cups. It will prevent the dough from getting soft and warm, which can make it more difficult to work with. Using your fist and/or fingers, press each biscuit into a 5 1/2-inch round—big enough to hold all the filling without being too big that it crowds the pan and doesn’t bake through. Press each one into a muffin cup, building up a rim to hold in the filling. 

4. Enclose the Filling

Use your fingers, pull the edges of the dough up and over the filling, pinching the dough together to seal and keep the filling from bubbling out during baking.

5. Bake and Cool

Bake until golden brown, then let cool a minute before serving. If you move your pot pies too soon, the dough will be too tender and could break open.

Storing and Reheating

For the best taste and texture, we recommend making and serving these mini pot pies the same day you make them. If you do find yourself with leftovers, here’s how to store them.

Refrigerator

Place each one in a tightly covered small microwavable food-storage container and store in the refrigerator for up to 2 days.

Freezer

We do not recommend freezing the pot pies either before or after baking, as the dough will soak up moisture from the filling during the freeze and thaw steps. This creates biscuits with an unappealing, dense texture. However, we do have a fabulous recipe for freezer-friendly mini chicken pot pies that’s made with pie crust, so it’s totally freezable.

Reheating

To reheat from the fridge, remove the cover from the container. Cover loosely with a paper towel and microwave each pot pie separately, on medium-high (70%), about 1 to 1 1/2 minutes or until heated through. The biscuit portion of the pot pie will soak up some of the moisture from the filling, making them heavier in texture with a thicker filling.

Grands! Mini Chicken Pot Pie Variations

Want to skip a trip to the store and use up ingredients you already have on hand? Want to put your own spin on the easy mini chicken pot pies? Try any of these simple variations:

A Biscuit for Every Taste: Rather than use the Grands!™Flaky Layers Original biscuits, you can use other variations of Pillsbury biscuits of Grands! Biscuits (8 count) for this recipe.

Swap the Veggies: 2 cups of any cooked vegetables can be used in place of the frozen mixed vegetables. Just be sure they are about 1/2-inch in size; cooked and drained before adding to the filling in step 1. Don’t be tempted to boost your veggies in this recipe. The biscuits are designed to only hold the filling made with 10 oz (2 cups) of veggies.

Pickin’ Chicken: No diced cooked chicken in the fridge? You can use rotisserie chicken, canned chicken (drain it first), frozen (thawed) grilled chicken breast pieces. Whatever you use, be sure to cut it into 1/2-inch pieces. You can also use other cooked poultry other than chicken. This recipe is a great one to use up some of your cooked holiday turkey. Or dice smoked or precooked chicken sausages. You’ll need to chop 2 or 3 sausages to equal 1 cup.